Potato and Tomato Sauce Shakshuka

Instructions

1. 1

   Peel and dice the potatoes into small cubes.

2. 2

   Peel and finely chop the onions.

3. 3

   Heat the olive oil in a large skillet over medium heat.

4. 4

   Add the chopped onions and sauté for 3-4 minutes until translucent.

5. 5

   Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they start to soften and turn golden.

6. 6

   Sprinkle the paprika, salt, and black pepper over the potatoes and onions. Stir well to combine.

7. 7

   Pour in the tomato sauce and mix thoroughly. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the potatoes are tender.

8. 8

   Make four small wells in the sauce with a spoon and crack one egg into each well.

9. 9

   Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny (or to your desired doneness).

10. 10

    Remove from heat and serve hot, optionally garnished with fresh herbs or extra black pepper.